Different Types of Payasam You Must Try in Kerala
Kerala is known for its rich culinary heritage, and Payasam is one of the most cherished desserts in the state. Whether served during Onam Sadhya, Vishu, temple festivals, weddings, or family celebrations, payasam symbolizes happiness, prosperity, and tradition. From creamy milk-based recipes to rich jaggery and coconut milk varieties, Kerala offers dozens of unique payasams that every food lover should experience. In this guide, we’ll explore the most famous varieties of Kerala payasam, their ingredients, taste, and where they are commonly enjoyed.
Why Kerala Payasam is Special
Unlike many desserts around the world, Kerala payasam is prepared using natural ingredients such as:
- Fresh coconut milk
- Cow’s milk
- Jaggery
- Sugar
- Ghee
- Cardamom
- Cashews
- Raisins
- Dry ginger
- Roasted coconut pieces
The result is a dessert that is rich, aromatic, and deeply connected to Kerala’s traditions.
1. Ada Pradhaman – The King of Kerala Payasams
Ada Pradhaman is often considered the most famous payasam in Kerala. It is prepared using rice flakes (Ada), jaggery, thick coconut milk, and generous amounts of ghee. Slow cooking gives it a rich caramel-like flavor.
- Main Ingredients: Ada, jaggery, coconut milk
- Taste: Rich, creamy, caramel sweetness
- Best Served: Onam Sadhya, weddings, festivals
2. Palada Payasam
Palada Payasam is a milk-based delicacy made with rice ada, full-fat milk, and sugar. Unlike Ada Pradhaman, it does not use jaggery, giving it a lighter and smoother flavor.
- Made with milk instead of coconut milk
- Popular in temples and celebrations
- Light pinkish-white color after slow cooking
3. Parippu Payasam
Made from roasted moong dal (cherupayar parippu), jaggery, and coconut milk, this payasam has a unique nutty flavor and is commonly served during Onam.
- Protein-rich dessert
- Traditional Sadhya favorite
- Earthy aroma with roasted lentils
4. Paal Payasam
Paal Payasam is one of the simplest yet most loved Kerala desserts. Rice is cooked slowly in milk until it becomes creamy and naturally sweet.
- Milk-based
- Very creamy texture
- Served in temples and celebrations
5. Sharkara Payasam
This traditional payasam gets its deep brown color from Kerala jaggery (Sharkara). It has a bold caramel flavor with hints of coconut and cardamom.
6. Gothambu Payasam (Broken Wheat Payasam)
Prepared using broken wheat, jaggery, coconut milk, and ghee, Gothambu Payasam has a chewy texture and is considered a healthier alternative.
7. Semiya Payasam (Vermicelli Payasam)
A quick and delicious dessert made with roasted vermicelli, milk, sugar, and dry fruits. It is popular across Kerala homes because it is easy to prepare.
8. Chakka Pradhaman (Jackfruit Payasam)
Made using ripe jackfruit preserve (Chakka Varatti), jaggery, and coconut milk, this seasonal delicacy is famous for its fruity aroma and rich taste.
9. Kadala Parippu Payasam
Prepared using Bengal gram, jaggery, and coconut milk, this payasam has a thicker consistency and a delicious roasted flavor.
10. Aval Payasam
Flattened rice (Aval), jaggery, coconut milk, and cardamom come together to create this comforting dessert that is especially popular during Krishna festivals.
11. Pazham Payasam (Banana Payasam)
Made using ripe Kerala bananas (Nendran Pazham), jaggery, and coconut milk, this payasam is naturally sweet with a distinctive banana aroma.
12. Carrot Payasam
A modern variation that combines grated carrots with milk, sugar, and dry fruits to create a colorful and nutritious dessert.
13. Beetroot Payasam
Known for its vibrant pink color, Beetroot Payasam offers a mild earthy sweetness while maintaining the creamy richness of traditional payasam.
14. Pineapple Payasam
This festive dessert combines sweet pineapple with coconut milk and jaggery, creating a refreshing tropical flavor.
15. Mango Payasam
Prepared during the mango season, this creamy dessert blends ripe mango pulp with milk or coconut milk to create a refreshing summer treat.
Popular Ingredients Used in Kerala Payasam
| Ingredient | Purpose |
|---|---|
| Jaggery | Natural sweetness |
| Coconut Milk | Richness and aroma |
| Milk | Creamy texture |
| Cardamom | Flavor |
| Ghee | Traditional aroma |
| Cashews | Crunch |
| Raisins | Sweet garnish |
| Dry Coconut Pieces | Extra flavor |
Which Payasam Should You Try First?
- 🥇 Ada Pradhaman
- 🥈 Palada Payasam
- 🥉 Parippu Payasam
- Paal Payasam
- Chakka Pradhaman
- Semiya Payasam
- Gothambu Payasam
- Aval Payasam
- Pazham Payasam
- Pineapple Payasam
Final Thoughts
Kerala’s payasams are more than just desserts—they are an integral part of the state’s culture, festivals, and family traditions. Whether you enjoy the rich, jaggery-based Ada Pradhaman, the creamy elegance of Palada Payasam, or the seasonal delight of Chakka Pradhaman, every variety offers a unique taste of Kerala’s culinary heritage. If you ever visit Kerala, sampling these traditional payasams is an experience you shouldn’t miss.
